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Designing a High Volume Chile De-stemming Machine

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009839.(doi:10.13031/2013.30000)
Authors:   Ryan P Herbon, Dale E Cillessen, Eduardo M Gamillo, Anthony M Hyde
Keywords:   De-Stem, pepper, computer vision, calyx, chile, chilis, stem removal, water knife, image processing, machine vision, stems

New Mexico State University (NMSU) is involved in the mechanization of the chile industry in the region. One initiative of major importance to processors is the design a high capacity method of removing the stems from chile peppers. Stems are considered a defect due to the lowering of the quality of chile products, and the stems also present a choking hazard. NMSU engineers have developed a series of de-stemming prototype models ranging from straightforward mechanical solutions to more complex electro-mechanical solutions. Refinement of the performance of each bench model is critical to the comparison of each concept. The goal of testing and modifying the prototypes is to achieve a design that will allow de-stemming production rates of 10,000 pounds of chile per hour.

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